Printable Area
Crisp Zucchini Flowers
Recipe copyright William Granger
- Total Time:
- 30 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 15 min
- Level:
- Easy
- Yield:
- 4 servings
Ingredients
- 1 cup all-purpose flour
- 2 teaspoons curry powder
- 1 teaspoon baking powder
- Sea salt and freshly cracked black pepper
- 1/2 cup sparkling mineral water
- Extra-virgin olive oil, for pan-frying
- 12 zucchini flowers, stamens removed
Directions
Sift the flour, curry powder and baking powder into a large mixing bowl, and season with salt and pepper. Make a well in the center of the mixture and whisk in enough sparkling mineral water to make a very runny and smooth batter.
Fill a shallow saucepan with 2-inches worth of olive oil and set it over high heat.
Cook's Note: I like to use my flat-bottomed wok.
Dip the zucchini flowers, in batches, into the prepared batter, shaking off the excess.
Carefully lower the zucchini flowers into the hot oil and fry, a few at a time, until golden brown.
Remove the flowers with a slotted spoon and then drain on a paper towel.